TWWP Living: Blueberry Mint Mojito + Blackberry Crostini
I’m so ready for warmer days and sunshine. And in preparation for those long awaited Summer days, we are in planning mode for a few intimate backyard soirees. We’ve asked Chef Blake to share with us one of her favorite summer drinks. Below are the ingredients and the “how to” mix a delish Blueberry and Mint Mojito. And as if that wasn’t refreshing enough, she also prepared a Blackberry Crostini that is just absolutely scrumptious.
Mint Simple Syrup
1 cup of sugar
1 cup of water
1 cup of fresh mint leaves
Bring all three ingredients to a boil. Stir until sugar is dissolved. Reduce heat to simmer 1 to 2 minutes. Allow to cool to room temperature.
Blueberry Mint Mojito
Handful of blueberries
1/2 Cup fresh mint leaves
1 lime juiced
2 ounces of good quality white rum
2 ounces of mint simple syrup
pinch of sugar
Muddle rum, mint leave, blueberries, and sugar in a glass. Add rum, simple syrup, and lime juice. Pour over a glass of ice. Finish with sparkling water. Garnish with fresh mint and Blueberries.
Ricotta and Blackberry Jam Crostini
Baguette (8-10 pieces sliced 1/4 inch thick)
1 cup fresh blackberries
2 Tablespoons sherry vinegar
Zest of 1 lemon
3/4 cup of Ricotta
Preheat oven to 350 degrees. Place baguette slices on baking sheet. Drizzle with olive oil salt. Bake for 10 to 20 minutes until golden brown.In a sauté pan, over medium heat add some olive oil and a tablespoon of butter. Add shallot and cook until translucent. Add fresh blackberries and cook on low heat for about a minute. Deglaze the pan with the sherry vinegar. When it’s reduced to a thick syrup season with salt and pepper. Meanwhile, to the ricotta add the zest of 1 lemon, season with salt and pepper. Add fresh chives or some chopped thyme
To assemble. Place the crostini on a plate. Top with the ricotta mixture and the blackberry jam.
Chef Blake attended the prestigious French Culinary Institute in New York and spent many years cooking in some of the best fine dining restaurants in the city. Her training, refined palette and classic French technique have led her to build a successful private chef business cooking for some of the most elite clients.